BERRY CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
BLUEBERRY CUSTARD PIE
Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!
Provided by kristin
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread blueberries over the bottom of the graham cracker crust.
- Mix 1/2 cup flour, white sugar, and salt together in a bowl.
- Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
- Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
- Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g
OLD-FASHIONED BLUEBERRY CUSTARD PIE
Blueberry custard pie, a delicious summer treat.
Provided by coldlander
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
- Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
- Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven until center is set, about 50 minutes.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 78.4 g, Cholesterol 70.1 mg, Fat 17.2 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 335.2 mg, Sugar 49.6 g
BLUEBERRY CUSTARD PIE
This blueberry custard pie is one of my husband's favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. -Sonja Jenner, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,
Nutrition Facts : Calories 356 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 177mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CUSTARD PIE
I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!
Provided by Michelle S.
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Place blueberries in pie crust; set aside.
- In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
- Whisk in eggs and vanilla until blended; pour mixture over blueberries.
- If desired, sprinkle with a dash each of cinnamon and nutmeg.
- Bake 15 minutes; reduce heat to 350 degrees.
- Bake 35 minutes longer.
- Cool completely before slicing.
Nutrition Facts : Calories 386.3, Fat 13.1, SaturatedFat 5.1, Cholesterol 105.2, Sodium 200.8, Carbohydrate 60.4, Fiber 2.1, Sugar 39.5, Protein 8.2
GOOSEBERRY & CUSTARD PIES
Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry
Provided by Tom Kerridge
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- First, make the compote. Put the sugar and vanilla pod with seeds in a saucepan with 3 tbsp water and bring to the boil. Try to gently swirl rather than stir. Drop in the gooseberries and simmer for 20 mins or until half the liquid has bubbled off. Divide between four small pie dishes and put in the fridge to cool while you make the custard.
- Put the cream, milk and vanilla pods with seeds in a saucepan and bring just to the boil. Meanwhile, in a large bowl, whisk the egg yolks, sugar, flour and cornflour together. Pour the hot milk mixture over the egg mixture, whisking constantly. Rinse out the saucepan, then pour the custard mixture into the pan. Cook on a low heat, whisking, for 5-6 mins until thick. Pour through a sieve over a large jug and discard the vanilla pods, then pour the custard over the compote in the pie dishes. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. To make the pie lids, lay one sheet of the filo on the work surface and brush with the melted butter, then put another sheet on top. Repeat with the rest of the sheets. On the final layer, scatter over the sugar, then cut the pastry into four rectangles. Lightly scrunch each rectangle and place loosely on top of each pie dish. Bake the pies in the oven for 20 mins or until the pastry is golden and caramelised. Remove from the oven and serve.
Nutrition Facts : Calories 1157 calories, Fat 61 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 134 grams carbohydrates, Sugar 90 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE
A Thanksgiving and Christmas favorite for the family. An executive chef buddy of mine gave me the tip of always adding a small pinch of cayenne pepper to fruit pies and cobblers. He said that it opens people's taste buds and allows them to taste the pie even better. I've made it both ways, with/without cayenne and I always get more compliments when it's added. You don't put in enough to burn people's mouths, just enough to open the taste buds (think small as cayenne is very powerful!!!)
Provided by Ian Magary
Categories Pie
Time 1h35m
Yield 1 10 inch pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust:.
- Combine the flour, salt and sugar in a food processor fitted with a metal blade.
- Add the butter and shortening and pulse until the mixture resembles a course meal.
- Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight.
- To Make the Filling:.
- Coarsely grind the orange in a food processor or blender.
- In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.
- To Assemble the Pie:.
- Position a rack in the center of the oven and place another rack under it.
- Preheat the oven to 400°F
- Have a 10-inch pie pan ready.
- On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
- Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
- Roll out the remaining dough into a 12-inch circle.
- Spoon the cooled filling into the pie shell, molding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
- Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.
Nutrition Facts : Calories 621, Fat 27.2, SaturatedFat 12.4, Cholesterol 35.2, Sodium 447.3, Carbohydrate 92.4, Fiber 5, Sugar 52.3, Protein 5.4
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- Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
- Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
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